In my family back in Delhi, we all enjoyed having special dishes served by my father. He was a great cook and inspired me a lot. He made his own masala mixtures, curated his own recipes, and even invented some. I often observed him while cooking as it mesmerized me. When I was 16 years old I made my first Soya Chaap gravy, inspired from my father. Honestly, it was not so great and turned out to be quite simple. I didn’t lose hope and mastered the recipe over time, altering proportions and adding combination of masalas. Getting married in Nagpur was a different experience. The contrast in food culture of both cities was a little daunting initially, I used to long for Delhi street food terribly. But I overcame the melancholy and settled well here. It has been 20 years now, and I am glad I am able to serve my father’s recipes to people of Nagpur. I would definitely want to extend Delhi’s love here someday by opening my own restaurant, for now I am just happy with the appreciation of family and friends!